TRUFFLED EGG CUSTARD

served in shell and topped with caviar

 

HEIRLOOM BEET SALAD

heirloom beets roasted, shaved and pickled, served with cherry wood smoked goat cheese, licorice soil and duck prosciutto

 

SEA URCHIN MOUSSE

served with a salad of spring vegetables and nasturtium puree

 

TUNA MUSHROOM CONSOMME

with textures of peas, baby radish, and shaved truffle

 

BEEF SHORT RIBS

with carrot puree, shaved carrots, smoked roasted baby carrots, and a bordelaise sauce

 

CHOCOLATE BANANA TORTE

served with homemade peanut ice cream